6       oz           Can salmon
   1                    Green onion, thinly sliced
   1       tb           Vegetable oil
   2       ts           Cornstarch
   1       c            Chicken broth
   1       tb           Dijon-style mustard
     1/3   c            Heavy cream
     1/4   c            Fresh dill, chopped
   1       t            Lemon juice
  16       oz           Fettucine, cooked following
                        -package instructions
  Drain the salmon, rinse it in cold water and carefully
  remove any bones. Flake it coarsely, then set aside.
  In a large skillet, saut the green onion in oil,
  stirring often. In a small bowl, whisk together
  cornstarch and two tablespoons of chicken broth until
  smooth. Whisk in mustard and remaining broth, mixing
  thoroughly. Pour into the skillet with the green
  onions, stirring constantly . until mixture thickens.
  Add heavy cream, dill, lemon juice and salmon. Heat
  just to serving temperature. - In a serving bowl, pour
  the sauce over the warm fettucine. Toss gently . and
  serve immediately.
  From the files of Al Rice, North Pole Alaska.    Feb
  1994